Description
Butternut squash mac and cheese is a delightful twist on the classic comfort food, combining creamy cheese and the sweet, nutty flavor of roasted butternut squash. This vibrant dish not only pleases the palate but also adds a nutritious touch to your meal. Perfect for cozy nights or as an impressive centerpiece at dinner parties, this recipe promises indulgence while sneaking in some veggies!
Ingredients
Scale
- 2 cups butternut squash, cubed
- 8 oz elbow macaroni
- 2 cups sharp cheddar cheese, shredded
- 1 cup whole milk
- 3 tbsp unsalted butter
- 3 tbsp all-purpose flour
- Salt and pepper to taste
- 2 tsp olive oil
Instructions
- Preheat oven to 400°F (200°C). Toss cubed butternut squash with olive oil, salt, and pepper. Roast for 25-30 minutes until tender.
- While roasting, cook macaroni in salted water according to package instructions. Drain and set aside.
- In a saucepan over medium heat, melt butter. Whisk in flour for one minute, then gradually add milk while whisking until thickened (about five minutes). Stir in cheddar until melted.
- Blend half of the roasted squash with half of the cheese sauce until smooth. Combine this mixture with cooked macaroni and remaining cheese sauce.
- Transfer to a greased baking dish, top with extra cheese if desired, and bake at 350°F (175°C) for about 20 minutes until bubbly.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 420
- Sugar: 4g
- Sodium: 620mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 17g
- Cholesterol: 55mg